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La Belle Cuisine - More Side Dishes

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Inge's Spaetzle Mushroom Gratin
Taste the international flavors of

 "Cheese - milk's leap toward immortality"
~ Clifton Fadiman

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Mushrooms Growing Among Autumn Leaves, Jasmund National Park, Island of Ruegen, Germany
Mushrooms Growing Among Autumn Leaves, Jasmund National Park,
Island of Ruegen, Germany

Christian ...
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La Belle Cuisine


Inge's Spaetzle Mushroom Gratin

1/2 cup vegetable oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup sliced mushrooms
1 pound spaetzle *
1 1/2 teaspoons paprika
1/3 cup chopped fresh dill
1/2 cup chopped fresh parsley
3 cups hot chicken broth
[or homemade stock]
2 large eggs, beaten lightly
Grated cheese of your choice
(We use about 1 cup grated Emmenthaler.)

Preheat oven to 350 degrees F.
Grease a 13-by-9-inch baking dish or a gratin dish of similar capacity.
In a large skillet heat oil over moderate heat and sauté onion, stirring,
until softened. Add celery and mushrooms and sauté mixture, stirring,
5 minutes. Add spaetzle, stirring until heated through. Remove skillet
from heat and stir in paprika, dill, parsley, broth, eggs and salt and
pepper to taste. Stir in grated cheese. Transfer mixture to prepared
pan and bake 1 hour, or until browned lightly. Serves 8 to 10.

* For those of you unfamiliar with spaetzle, they are small noodles or
dumplings. If they are not available in your area (and you choose
not to make them from scratch!) you may substitute purchased fresh
pasta such as tortellini.

Featured Archive Recipes:
Spaetzle Haussner's
Fricassee of Spaetzle and
Swiss Chard

(Potato Dumplings)

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